Tuesday, October 2, 2012
PUMPKIN......EVERY AND ANYWAY.....
When ever we shop between now and New Years day, if we want --anything
PUMPKIN or PUMPKIN flavored--we are sure to find it!
There are pies, cheese cakes, cookies, muffins, donuts, puddings, bread, soups,
one can even get PUMPKIN flavored coffee! Many I haven't mentioned are
also available for purchase at most markets, even on line.
Following is a recipe, different both in texture and taste, that you will fall in love
at the first bite of it. It is the perfect breakfast food....with coffee, Yum! With your
favorite tea for an afternoon or evening snack, actually anytime.
PUMPKIN COFFEE CAKE
Topping: 1/4 cup packed brown sugar
1/4 cup sugar [or equal sugar substitute]
1/2 teaspoon cinnamon
2 Tablespoons cold butter
1/2 cup chopped Pecans
In a small bowl combine dry ingredients. Cut in the butter until resembling coarse
crumbs . Stir in Pecans and set aside.
Cake: Cream together 1/2 cup room temperature butter and 3/4 cup of sugar.
Add 2 eggs, beating well .
Combine 1 cup sour cream, 1/2 canned pumpkin and 1 teaspoon
vanilla extract, mix well.
In a separate bowl, 2 cups flour, 1 tsp. each, baking soda
and baking powder, 1/2 teaspoon PUMPKIN pie spice and 1/4 tsp. salt.
Stir to blend.
On low speed add dry ingredients alternately with sour cream mixture
to the creamed mixture.beat on low just till blended.
Spread into 2 8x8 cake pans. Sprinkle topping over batter.
Bake at 325* for 40-50 minutes, or until cake tester inserted near the center
comes out clean. This serves 16 to 18.
This might seem like a long recipe, but it isn't. Read the recipe and get
all the ingredients ahead of time. It goes together very easily.
An excellent cake to serve around the holidays too.
I hope you will give this coffee cake recipe a try, and give me your
results in a comment.
That's all for today friend, Jenny